Winemaker Notes
Pair with red meats, hearty chicken, red sauce with pasta
Blend: 55% Cabernet Sauvignon, 25% Merlot, 15% Cabernet Franc, 5% Petit Verdot
Professional Ratings
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James Suckling
Plenty of rich fruit with chocolate, tobacco and currant aromas and flavors. Medium to full body, velvety tannins and a long and flavorful finish. A blend of cabernet sauvignon, merlot and cabernet franc. Drink now.
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Robert Parker's Wine Advocate
The 2013 Bolgheri Superiore is a generous and complete wine made with Cabernet Sauvignon, Merlot and Cabernet Franc. This is the best vintage produced so far in my estimation. The wine is rich and fruit-forward with lovely layers of blackberry, dried cherry and spice. It offers power and elegance in the mouth, with long fruit flavors on the finish.
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Wine Spectator
Concentrated flavors of cassis, blackberry, violet and spice converge on the medium-bodied, dense frame. The grainy tannins are present but not obtrusive. Finds sweetness on the long aftertaste. Best from 2019 through 2030.
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Wine Enthusiast
A blend of 55% Cabernet Sauvignon, 20% Merlot, 18% Cabernet Franc and 7% Petit Verdot, this well-structured red offers ripe dark-skinned berry, underbrush and graphite aromas. The concentrated, savory palate delivers black currant, white pepper and soothing licorice flavors and fine tannins. Enjoy through 2023.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
An outstanding wine region made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for his own consumption in 1940s on his San Guido estate, and called the resulting wine, Sassicaia. Today the region’s Tuscan reds are based on Cabernet Sauvignon and Merlot, which can be made as single varietal wines or blends. The local Sangiovese can make up no more than 50% of the blends. Today Sassicaia has its own DOC designation within the Bogheri DOC appellation.